Description
These Halloween cake pops are a festive way to celebrate spooky season! With fun designs like pumpkins, mummies, and skeletons, they’re perfect for parties, trick-or-treaters, or any fall gathering.
Ingredients
- 3 large eggs
- 175 g (6 oz) self-raising flour, sifted
- 175 g (6 oz) caster sugar
- 175 g (6 oz) softened butter
- 1 ½ tsp baking powder
- 40 g (1 ½ oz) cocoa powder
- 3 tbsp cocoa powder (for filling)
- 6 tbsp boiling water (for filling)
- 200 g icing sugar (for filling)
- Black, yellow, and green fondant icing (for decoration)
- Black writing icing (for decoration)
- 400 g white or orange candy melts (or white chocolate + orange food coloring)
- 3 tbsp vegetable oil
- 20 lollipop sticks
Instructions
- Heat oven to 180°C (160°C fan, Gas 4). Line a cake tin with baking paper.
- In a large bowl, beat together eggs, flour, sugar, butter, and baking powder until smooth.
- Mix cocoa powder with boiling water to form a paste, then stir into the cake mixture.
- Bake for 20–25 minutes until springy to the touch. Cool completely.
- Crumble cooled cake into fine crumbs.
- Mix cocoa powder, boiling water, and icing sugar into a thin paste.
- Gradually combine icing mixture with cake crumbs until you can form smooth balls.
- Roll into equal-sized balls and freeze for at least 2 hours (overnight preferred).
- Melt candy melts or chocolate over a water bath. Stir in vegetable oil until smooth.
- Dip lollipop sticks into melted coating, then insert into cake balls. Chill for 30 minutes.
- Dip each cake pop fully into coating, tapping gently to remove excess.
- Decorate as pumpkins, mummies, or skeletons using fondant and writing icing.
- Let set in styrofoam until dry.
Notes
Freeze un-iced cake pops for up to 2 months, then thaw and decorate before serving. Dip sticks in chocolate before inserting for a stronger hold. If coating is too thick, add more vegetable oil for a smoother finish.
- Prep Time: 70 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American